10. Leafy Greens

If you’re trying to get more of these nutrient powerhouses into your diet, good for you!

But they can be a little intimidating to clean, prepare and store.

To keep leafy greens like spinach, chard and collard greens fresh longer, wash and dry them well, then wrap them in paper towels.

Keep the bunches whole, unless you plan on using them soon. Then place the paper towel roll into a perforated, unsealed plastic bag.

If you’re dealing with salad greens, dumping washed leaves into a paper towel-lined plastic storage container is your best bet.

11. Onions

First things first: Don’t store onions in direct sunlight.

Keep your onions in a cool, dark, well-ventilated and dry place.

Some people store them in tied-off pantyhose and hang them on the back of a pantry door. It allows them to breathe, while evaporating any moisture they come in contact with quickly.

Properly stored onions can stay fresh up to six months!

12. Potatoes

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Potatoes do best in a cool, dark, dry place — but not too cool.

If potatoes are stored under 50 degrees, their starches can convert to sugar, which may sound good, but is actually (really) bad.

Potatoes exposed to too much light may sprout. They’re still safe to eat, but you should cut the sprouts off first.

P.S. You may notice that potatoes and onions like similar environments, but you’ll want to find two different cool, dark, dry spots in your house. If you store them together, they’ll both go bad more quickly.